Transport your taste buds to a tropical paradise with the indulgent embrace of Vegan Coconut Cream Pie—a delectable rendition of the classic dessert that invites you to savor the rich, creamy essence of coconut without compromising on your plant-based lifestyle. The journey begins with a golden graham cracker crust, its flakiness complemented by the nutty undertones of melted coconut oil and a touch of sweetness from granulated sugar.

The star of the show is the coconut cream filling, a velvety concoction of full-fat coconut milk and coconut cream. Enveloped in a luscious blend of cornstarch, sugar, and a hint of salt, this filling transforms into a silky masterpiece with a gentle boil on the stovetop. Vanilla extract adds a subtle depth, and once poured into the awaiting crust, it sets into a heavenly indulgence.

As the pie cools and sets in the refrigerator, anticipation builds for the final flourish—a cloud of coconut whipped cream. Extracted from a refrigerated can of coconut cream, this ethereal topping is sweetened with powdered sugar and touched with vanilla extract, creating a pillow-like layer that crowns the pie. A shower of toasted shredded coconut completes the tropical tableau, adding both texture and a hint of nuttiness.

Each slice of this Vegan Coconut Cream Pie is a journey through layers of coconut-infused delight—a crisp crust giving way to a velvety coconut filling, crowned with a cloud of whipped coconut cream. Perfect for special occasions or when a touch of the tropics is needed, this plant-based dessert is a testament to the culinary wonders achievable without dairy or eggs. Revel in the symphony of coconut flavors and the creamy decadence that defines this pie, promising a slice of paradise in every bite.

Vegan Coconut Cream Pie


For the Crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup

For the Coconut Filling:

  • 2 cans (28 oz) coconut milk, chilled
  • 1 cup coconut sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut (toasted for garnish, optional)


  1. Preheat Oven:
    • Preheat your oven to 350°F (180°C).
  2. Make the Crust:
    • In a bowl, mix together the graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into a pie pan to form the crust.
  3. Bake the Crust:
    • Bake the crust in the preheated oven for 8-10 minutes or until it’s lightly golden. Allow it to cool completely.
  4. Prepare the Coconut Filling:
    • In a saucepan, whisk together coconut milk (scooped from the chilled cans), coconut sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens.
  5. Add Vanilla Extract:
    • Remove the saucepan from the heat, and stir in the vanilla extract. Let the coconut filling cool slightly.
  6. Assemble the Pie:
    • Pour the coconut filling into the cooled pie crust. Smooth the top with a spatula.
  7. Chill:
    • Refrigerate the pie for at least 4 hours or until it’s set.
  8. Optional Garnish:
    • If desired, toast shredded coconut in a dry pan until golden brown and sprinkle it on top of the pie before serving.
  9. Slice and Serve:
    • Once the pie is fully set, slice and serve chilled.

Nutritional Information (Approximate Values):

  • Calories: 350 per slice (1/8 of the pie)
  • Protein: 3g
  • Carbohydrates: 40g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Fat: 21g
  • Saturated Fat: 16g
  • Cholesterol: 0mg
  • Sodium: 180mg

Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes. It’s always a good idea to check the nutrition labels of individual products for accuracy.